How to Make Hashimaki (Okonomiyaki on Chopsticks) - Video Recipe

はしまき (Hashimaki) is Okonomiyaki wrapped around a pair of chopsticks. It is a popular festival food in Kansai area.


http://www.youtube.com/watch?v=G18sADTpIuA

If you have a collection of disposable chopsticks, this is a great recipe to use them all up. hehe



---------------------------------
Hashimaki

Difficulty: Easy
Time: 20min
Number of servings: 5

Necessary Equipment:
5 disposable chopsticks

Ingredients:
1 egg
1/2 tsp. Dashi powder
150ml water
100g (3.5oz.) cake flour - I think you can use all purpose flour
100g (3.5oz.) shredded cabbage
cooking oil
A ((optional))
* 2 tbsp. Tenkasu (crunchy bits of deep fried flour-batter)
* 2 tbsp. chopped green onions
* 2 tbsp. shredded cheese
* 1 tbsp. Beni Shoga (red pickled ginger)
B ((toppings))
* Okonomiyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Directions:
1. Mix Egg, Dashi powder, and water in a large bowl. Sift in cake flour and mix well.
2. Add shredded cabbage and A (optional) and mix well.
3. Heat cooking oil in a large frying pan. Spread 1 ladle of batter on the top half of the pan in an oval shape.
4. When the edges begin to dry, place a pair of chopsticks, roll the Okonomiyaki, and set aside. When you have made the other 4, put them back in the pan, cover, and cook on low for 5 minutes until done. Then cook the other side until golden brown.
5. Top with B and enjoy!

Instead of the cake flour & Dashi powder, you can use Okonomiyaki powder! It tastes much better in this way.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/06/blog-post.html
---------------------------------

Microwave Okonomiyaki
http://www.youtube.com/watch?v=zZRo30Ppo-o

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How to Make Easy-To-Eat Oyakodon (Chicken and Egg Rice Bowl) - Video Recipe

Using minced onions and chicken makes every single scoop really tasty :)


http://www.youtube.com/watch?v=yth_Xbo2T3o

Of course, you can cut them into chunks to make regular Oyakodon!



FYI: Oyakodon, literally "parent-and-child donburi"

---------------------------------
Easy-To-Eat Oyakodon (Chicken and Egg Rice Bowl)

Difficulty: Very Easy
Time: 15min
Number of servings: 2

Ingredients:
100g (3.5oz.) minced chicken
100g (3.5oz.) chopped onion
A
* 2 tbsp. soy sauce
* 2 tbsp. Mirin (sweet Sake)
* 150ml Dashi broth (you can use Dashi powder to make it)
2 eggs
4 Mitsuba (Japanese wild parsley) if you have
2 bowls of steamed rice
Shichimi Togarashi (seven flavor chili pepper) if you like

Directions:
1. Cut Mitsuba (Japanese wild parsley) into an inch long pieces.
2. Put A and chopped onion in a pot, and bring to a boil. Add minced meat, remove the foam (dirt), then cook until the chicken is no longer pink.
3. Pour in the beaten egg, gently stir, add Mitsuba, cover, and turn off the heat after a few seconds when the eggs are half-boiled.
4. Serve on the rice in a bowl. Sprinkle with Shichimi Togarashi if you like.

レシピ（日本語）
http://cooklabo.blogspot.jp/2010/08/de.html
---------------------------------

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How to Make 3-Ingredient Soufflé Cheesecake (Japanese Cotton Cheesecake) - Video Recipe

The EASIEST Japanese Cotton Cheesecake recipe you may want to try 😋👍

http://www.youtube.com/watch?v=dVvPOE-C7AE

Print Out the Recipe on your Post Card

FYI: How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat Recipe) 材料2つでガトーショコラの作り方
http://www.youtube.com/watch?v=-XG3RU9bCE8

---------------------------------

3-Ingredient Soufflé Cheesecake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 230Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
120g (4.3oz.) white chocolate
120g (4.3oz.) cream cheese *softened

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). Then add the cream cheese and melt them together. Remove the bowl from the double boiler, add the egg yolks, and mix well.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the Meringue 1/2 at a time and mix well.
5. Rub some oil/butter on parchment paper (in this way, the cake can slide down when it shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170C (338F) for 15 minutes, 160C (320F) for 15 minutes, then stop the heat and bake with the remaining heat for 15 minutes.
7. When it is done, place the cake pan on a wire rack to cool completely.

You can either serve immediately or chill in the fridge before serving! It will slightly get hard in the fridge, so leave at room temperature for a few minutes before you serve.

You can brush the cake with some apricot jam syrup and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/05/3.html
---------------------------------

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How to Make Glico Homemade Pucchin Purin (Japanese DIY Giga Pudding) - Video Recipe

This Pucchin Purin is 10 times larger than the regular one. It weighs about 1kg (2.2lb.)! WoW


http://www.youtube.com/watch?v=qp5IgfJK-aA

Pucchin Purin is a very popular custard pudding in Japan which everyone has once tried in childhood.

Recently, it was officially recognized in the Guinness Book of World Records for being the best selling pudding in the world

Well… as I just wrote, it is something that people feel a longing for, so don't expect an authentic flan or pudding taste from this product. LOL

BUT, I found this homemade one tastes way better and more delicious than the actual product sold at stores :) It was pretty addictive! Yummy!!!



I bought this kit online (currently not available. sorry)

You can get a refill kit, too!

I wondered why can't we just open the yellow cap instead of breaking it. BUT maybe it is to enjoy "Pucchin" which means "to break the small plastic knob of its container". hehe
By making a small hole at the bottom of the container, the pudding slowly slides out from the container onto a plate :)

FYI: the Fish T-Shirt he wore
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron

---------------------------------
Glico Homemade Pucchin Purin

Difficulty: Patience
Time: 1hr + 8hrs cooling time
Calories per kit: about 1170Kcal

What comes in the kit:
2 bags pudding powder
2 bags caramel sauce
yellow Pucchin cap
Purin container

What you need:
1L (1000ml) regular milk
1 large pot (over 2L)
1 large bowl or pot (that you can put in the Purin container)
1 small saucepan
1 small bowl
1 measuring cup
1 spatula
1 ladle
1 large plate

Directions:
1. Attach the yellow Pucchin cap at the bottom of the Purin container securely.
2. Put 2 bags of pudding powder in a large pot (over 2L).
3. Add about 100ml milk and mix with a spatula until smooth.
4. Add the rest of the milk little by little and mix well.
5. Heat the pot over high until boiling (stirring constantly). At the same time, make the caramel sauce.
6. Put water in a small saucepan, place 2 bags of caramel sauce, and begin to heat. When it comes to a boil, turn down to low and cook for 2 minutes.
7. Stop the heat and leave them in the hot water to keep them warm.
8. When the pudding mixture comes to a boil, turn down to low, stir constantly for a minute, and stop the heat.
9. Place the pot over a pot of water, stir constantly for a minute until warm (when the bubbles fade and a thin layer of pudding sticks to the sides of the pot).
10. Use a ladle and put the pudding mixture in the Purin container.
11. Open and put the caramel sauce in a small bowl.
12. Pour the sauce into the center of the Purin container. The first half fast and the latter half slowly.
13. Cover and put in a large pot of water for about 30 minutes until lukewarm.
14. Put in the fridge (5C=41F) and let it cool for 8 hours.
15. Uncover and place a large plate on top.
16. Flip it over quickly.
17. Break the small plastic knob of the cap (the air slowly pushes out the pudding).
18. Done!!! Decorate the pudding with your favorite toppings: cream, fruits, etc…

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_677.html
---------------------------------

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How to Make Hainanese Chicken Rice (海南雞飯) - Video Recipe

Hainanese Chicken Rice is a dish of Chinese origin, served in many asian countries: Malaysia・Indonesia (Nasi ayam Hainan), Singapore, Thailand (ข้าวมันไก่ Khao man kai), Philippines, Vietnam (Cơm Gà), Cambodia, etc…


http://www.youtube.com/watch?v=dD1Vh79ontg

This recipe, using a rice cooker, is by Chef Shigeyoshi Toyoshima who won a grand prize at Chef's quick and easy recipe contest. I was one of the 3 judges at the contest (those who follow my Facebook page know that).
http://www.chefgohan.com/contest/5/

Why I chose his recipe is because it was easy using a rice cooker. Also, all the ingredients he used are pretty much available at Japanese households.



BTW, for those who live in Tokyo, if you get a chance to visit his restaurant, please say you watched this video. The chef will offer you some free prawn crackers :)
Asian Select Dining (アジアン セレクト ダイニング)
http://asian.fem.jp/

---------------------------------
Hainanese Chicken Rice

Difficulty: Easy
Time: 60 min
Number of servings: 2-3

Ingredients:
250g (8.8oz.) chicken thigh (with skin)
1 tsp. cooking oil
salt and cracked black pepper
2 cups (300g=10.5oz.) uncooked rice
400ml water
A
* 1/2 tsp. salt
* 1/2 tsp. consomme powder
* 1/4 tsp. pepper
((Red Sauce))
* 2 tbsp. ketchup
* 1/2 tsp. chili powder
* 1 tsp. vinegar
((Brown Sauce))
* 2 tsp. Miso
* 2 tsp. oyster sauce
* 2 tsp. sugar
* 1 tsp. sesame oil
((Fragrant Sauce))
* 5g (0.17oz.) minced garlic
* 10g (0.35oz.) minced ginger
* 40g (1.4oz.) minced onion
* 2 tsp. cooking oil
shredded cabbage, lettuce, tomato, etc...

Directions:
1. Wash rice and drain in a strainer.
2. Meanwhile, season the chicken with salt and cracked black pepper.
3. Heat cooking oil in a frying pan. Place the chicken skin-side down in the pan and cook until golden brown on one side. Press the chicken with a spatula to cook it evenly. (It doesn't have to be cooked through.)
4. Remove the chicken from the pan and add water. Place the rice, A, and the water in a rice cooker and mix well. Place sliced chicken on top of the rice and start cooking.
5. While cooking the rice, make the sauces. As for the Red Sauce and the Brown Sauce, mix the ingredients very well. As for the Fragrant Sauce, place the ingredients in a small sauce pan and cook until tender (make sure you don't brown them).
6. When it's done, don't open and leave it for about 10 minutes to blend the flavor. Then remove the chicken and toss the rice lightly with a rice paddle. *Some rice cookers like mine include steaming time, thus you can toss the rice immediately.
7. Pile the rice on a dish, place the chicken on top, and garnish with some vegetables of your choice. Serve with the sauces.

↓レシピ（日本語）
http://www.chefgohan.com/card/detail/914/
http://cooklabo.blogspot.jp/2013/05/blog-post_26.html
---------------------------------

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How to Make Tofu Steak Salad - Video Recipe

You can eat it with your favorite dressing :)


http://www.youtube.com/watch?v=qodjGVDLsjE

Healthy & Filling salad idea which is also perfect for your main dish!



This is my prize-winning recipe at GABAN's recipe contest.
http://createeathappy.blogspot.jp/2010/09/my-accomplishments.html

---------------------------------
Tofu Steak Salad

Difficulty: Easy
Time: 15min
Number of servings: 2

Ingredients:
6 thinly sliced pork rib (any portion is okay)
300g (10.6oz.) Momen-Dofu (firm tofu)
salt and cracked black pepper
starch
cooking oil
2-3 tbsp. dressing of your choice (garlic flavored one is recommended)
salad of your choice

Directions:
1. Drain tofu, wrap in paper towels, and place a heavy dish on top (for 20-30 min) to help press out the water. Cut tofu into 6 pieces.
2. Place a slice of pork. Season with a bit of salt and cracked black pepper onto one side, place the tofu on the end of the pork, then start rolling. Repeat with the remaining pork slices and tofu. Then lightly coat them with starch.
3. Heat cooking oil in a frying pan, place the rolls seam side down, you can cover and steam to cook them through for a couple of minutes, then make sure to flip the rolls so that all sides are cooked equally crisp and brown.
4. Serve the tofu steaks with some salad and a dressing of your choice.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_5093.html
---------------------------------

リケンのノンオイル くせになるペッパー醤油★税込1980円以上で送料無料★リケンのノンオイル ... 価格：198円（税込、送料別）

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How to Make EASY Asari (Clam) Ramen Noodles - Video Recipe

Believe it or not, this recipe is super easy yet tasty :)

Healthy and Inexpensive ramen idea for college students and busy moms!!!

http://www.youtube.com/watch?v=-ZplyWcOCFk

400Kcal per serving. Not bad!!!

You can PRINT OUT or SAVE the high resolution magazine data 💕
Japan UP! Magazine Feb' 2018 Issue 👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋

this printable recipe uses UDON:


---------------------------------

Asari (Clam) Ramen Noodles

Difficulty: Easy
Time: 20 min
Number of servings: 2
Calories per Serving: 400Kcal

Ingredients:
2 packages fresh Ramen noodles
200g (7.0oz.) clams
1inch (3cm) Kombu kelp
800ml water
A
* 1/2 tbsp. sake
* 3/4 tsp. salt
200g (7.0oz.) bean sprouts (mixed with other veggies)
cooking oil
salt and cracked black pepper
whole kernel corn (canned) if you like
chopped green onion if you like

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells. Then drain well.
2. In a large pot, put water, Asari (clams), and Kombu kelp. Bring to a boil, remove the foam (dirt), then cook on medium for about 2 minutes. Season with A.
3. Heat cooking oil in a frying pan. Stir-fry bean sprouts until slightly softened. Then season with salt and cracked black pepper. (You can cook more veggies if you like!!!)
4. In a different large pot, boil water. Add fresh Ramen noodles in the boiling water and gently stir noodles with chopsticks. Cook Ramen noodles according to your package (mine was 3 min). Drain the noodles in a strainer and place them in a dish. *You don't want to fight over the noodles, so cook one portion at a time :P
5. Ladle soup into each bowl. Top each bowl with bean sprouts and clams. Sprinkle with corn and green onions, if desired.

You can add more toppings if you want: Naruto, Wakame, Menma, seasoned eggs, etc...

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_19.html
---------------------------------

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Iron Man 3

Iron Man 3 was released in Japan on 4/26/2013!
My darling and I went to see it on the next day XD

It was super cool!!!
I must say this before I forget. hehe



When Tony Stark's world is torn apart by a formidable terrorist called the Mandarin, he starts an odyssey of rebuilding and retribution.

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How to Make Kracie Popin' Cookin' DIY Fun Cake Shop Kit - Video Recipe

FYI, mine was 210yen (about US$2.1) in Japan.

Popin’ Cookin’ is a series of Japanese intellectual training DIY candy kits by Kracie that stretches kids' curiosity :)
Although living in a world of convenience, children can enjoy making their own treats and make full use of their imagination!


http://www.youtube.com/watch?v=nLNQHKytqSQ

Tanoshii (Fun) Cake-ya (Cake Shop) candy making set allows you to make your own cake and ice cream.

NO artificial colors or preservatives.

High in calcium.

★税込2980円以上で送料無料★　水だけで出来る！　イチゴとバニラのクリームでいろいろな形の... 価格：227円（税込、送料別）

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Fun Cake Shop

Difficulty: Easy
Time: 20min
Calories per kit: 113Kcal

Directions:
1. Cut the wafers with the spoon. *Cut them on the bag they came in.
2. Cut off the triangular cup from the container. In each hole, pour in the vanilla cream powder and strawberry cream powder. Using the triangular cup, put 1 cup of water in each. Mix well with the spoon until creamy.
3. Hold the piping bag, illustration side towards you. Fold back the bag up to the return line. Put the vanilla cream on the right side, and the strawberry cream on the left side.
4. Unfold the bag, twist the top, and cut off the tip with scissors. *Push out from the top of the bag.
5. You can make 2 ice creams, 1 tart, and 1 cake.

Cautions:
- Do NOT bite or swallow the spoon.
- Be careful with the edge of the cut container.
- Must eat immediately.
- Parents must help kids if they can't make it.
- This kit doesn't include completed sweets.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_14.html
---------------------------------

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How to Make Taiyaki - Video Recipe

Taiyaki is a very popular Japanese fish-shaped cake.


http://www.youtube.com/watch?v=FFsQE0qd_4w



Non-Stick Taiyaki Pan I used (パール金属 ふっ素樹脂加工 おやつらんど たい焼器)

みんなで楽しく『たい焼き三昧』！わが家はたい焼き屋さん！【お手入れ簡単！ふっ素樹脂加工】... 価格：1,468円（税込、送料別）

---------------------------------
Taiyaki

Difficulty: Easy
Time: 20min
Number of servings: 8-10

Ingredients:
150g (5.3oz.) cake flour
2/3 tbsp. baking powder
1 egg
180ml milk
40g (1.4oz.) sugar
250g (8.8oz.) Tsubu-an (sweet Azuki red bean paste with skins)

Directions:
1. Sift in cake flour and baking powder in a bowl. Add sugar and mix well with a whisk.
2. Add beaten egg and milk, then mix well with a whisk. (do not knead the batter)
3. Heat the Taiyaki pan, grease the pan with cooking oil, on low heat, half fill the pan with the batter. Then place the filling (Tsubu-an) in the middle of the batter. Cover the filling with some more batter.
4. Close the pan, cook on medium to low, flip it over occasionally for a few times until they are golden brown on both sides.

nutella goes great with red bean paste ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_3150.html
---------------------------------

My friend Kym designed those tees for me :)

Taiyaki T-Shrit
http://shop.herrohachi.com/product/dericious-taiyaki-herro-x-ochikeron

Create Eat Happy T-Shrit
http://shop.herrohachi.com/product/create-eat-happy-herro-x-ochikeron

With a LOGO XD


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How to Make Kracie Popin' Cookin' DIY Oekaki Gummy Land Kit - Video Recipe

FYI, mine was 168yen (about US$1.7) in Japan.

Popin’ Cookin’ is a series of Japanese intellectual training DIY candy kits by Kracie that stretches kids' curiosity :)
Although living in a world of convenience, children can enjoy making their own treats and make full use of their imagination!


http://www.youtube.com/watch?v=rhUElZXnWe0

Oekaki Gummy Land allows you to mix colors and make your own gummy.

There are soda, grape, and lemon flavors.
By mixing these flavors you can make different flavors:
soda + grape = grape soda
grape + lemon = orange
lemon + soda = lemon soda



Every kit comes with different “gummy cutter” shapes.
There are 6 kinds, some can be used in combination.
You can keep them as cookie cutters after use.

NO artificial colors or preservatives.

High in calcium.

ポッピンクッキン おえかきグミランド / ポッピンクッキン★税込1980円以上で送料無料★ポッピ... 価格：158円（税込、送料別）

---------------------------------
Oekaki Gummy Land

Difficulty: Very Easy
Time: 20min
Calories per kit: 104Kcal

Directions:
1. Remove the gummy cutters & a fork.
2. Pour in the whole packet of gummy powder into the largest section of the pallet. Smooth the surface with the fork.
3. Using the dropper, put water in small rectangular & oval sections. Then put yellow, red, blue powder in 3 rectangular sections and gently mix with the fork until dissolved. Wash the fork in the oval section each time you mix.
4. Mix the colors in the 8 circular sections using the dropper. Wash the dropper in the oval section each time you use a different color.
5. Push the cutters into the gummy powder (make sure they are in the powder). Using the dropper, drip in the colors you like. Wash the dropper in the oval section each time you use a different color. Wait for a few seconds (or for a minute if the shape is small). Gently remove from the cutters.
6. Smooth the surface with the fork and repeat the steps to make the rest of the gummies.

Sprinkle with some gummy powder if the gummy is soggy.
You can also make the gummy without using the cutters.

Cautions:
- Please read the directions carefully.
- Do NOT microwave.
- Do NOT eat the powder.
- Make sure kids won't swallow the kit.
- Do NOT eat a huge gummy at a time but cut into small pieces and chew well before you swallow.
- Must eat immediately.
- Parents must help kids if they can't make it.
- You cannot use hard water.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post_9.html
---------------------------------

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Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil - Video Recipe

In this video, I will show you how I Store / Reuse / Dispose the deep frying oil.



These are the frequently asked questions!

Q: What kind of oil do you use for deep frying?
A: I use vegetable oil.

Q: How much oil do I need to put in a deep fryer?
A: About 3.5cm (1.5inch) of oil in a deep fryer.

Q: How can I store my deep frying oil?
A: Try to clean the oil while it is hot to avoid overcooking crumbs in the oil. Then transfer it to a clean oil pot with a strainer. Keep it in a cold dark place (or maybe in the fridge if the room temperature is too high but in Japan room temperature is okay).
When you reuse the oil, replenish so that you have enough oil.

Q: How many times can I reuse my deep frying oil?
A: 3-4 times or more depending on what you deep fry, until it gets bad.
When the oil gets bad, the color gets darker, makes bubbles, smokes, gets slimy, and/or smells bad.
Try to cook fish, meat, or any seasoned items lastly.

Q: How to properly dispose of deep fryer oil?
A: It differs from community to community, so please check with your community.
In my community, we throw out the oil as combustible garbage.
We can pour the oil into a drink carton or a flammable plastic bag, stuffed with some newspapers and/or cloths that can absorb the oil. Make sure it won't spill, and throw with combustible garbage.

Q: Where can I get a Deep Fryer with thermometer?
A: Maybe online? (or it is usually available at any Japanese supermarket that carries kitchen tools)





FYI: Garbage Collection Rules
http://createeathappy.blogspot.jp/2008/09/change-in-garbage-collection.html

↓日本語説明
http://www.cooklabo.blogspot.jp/2013/05/blog-post_2.html

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How to Make Deep-fried Mackerel Coated with Sesame Seeds - Video Recipe

Very simple yet tasty mackerel recipe idea! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=uYZ5LPFTHV0

BTW, I used the Agehana from Kikuya again, if you remember it from THIS VIDEO. hehe



Kikuya featured my videos on their website :)
http://www.kyoto-kikuya.jp/html/page7.html/

---------------------------------
Deep-fried Mackerel Coated with Sesame Seeds

Difficulty: Very Easy
Time: 15min
Number of servings: 4

Ingredients:
1 fillet mackerel
A
* 2 tbsp. sake (or white wine)
* 1/2 tsp. salt
B
* flour
* 1 beaten egg white
* 2 tbsp. white sesame seeds
* 2 tbsp. black sesame seeds
vegetable oil for frying

Directions:
1. Pull out the mackerel bones with tweezers if any. Then cut it diagonally into an inch-wide pieces.
2. Marinate mackerel with A for about 15 minutes.
3. Dry the mackerel with paper towels and lightly cover with flour, coat with beaten egg white, and coat the skin side with sesame seeds (black & white mixed together).
4. Deep fry mackerel at 180C (356F) for 2-3 minutes until crisp golden brown.

Egg white batter keeps the UMAMI of mackerel and enables it to be coated with sesame seeds.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/05/blog-post.html
---------------------------------

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How to Make 2-Ingredient Chocolate Cake (Gâteau au Chocolat) - Video Recipe

The other day, I was looking for a cake pan on the Net and ended up finding many 2 ingredients chocolate cake posts! This idea must be popular in Japan!!!


http://www.youtube.com/watch?v=-XG3RU9bCE8

I modified the recipe in the way I think is good and it came out amazingly delicious :)

This is optional, but I coated the cake with some homemade fruit brandy for an extra aroma and moistness.

---------------------------------

2-Ingredient Chocolate Cake

Difficulty: VERY EASY
Time: 1hr
Number of Servings: 6
Calories per Serving: 200Kcal

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
3 bars of chocolate (total of 165g = 5.8oz.)

Directions:
1. Preheat the oven to 170C (338F). Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes the meringue more stable).
2. Place the chocolate (broken into pieces) in a large bowl. Melt the chocolate in a double boiler over hot water (60C/140F). When the chocolate has cooled, add the yolks and mix with a whisk.
3. In a large bowl, whip egg whites with an electric mixer until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Add 1/3 Meringue into the chocolate batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula.
5. Line the round cake pan with parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
6. Bake at 170C (338F) for 30-40 minutes.
7. When they are done, cool in the pan until you can touch it. Then place it on a wire rack to cool completely.

You can brush the cake with syrup (rum, kirsch, brandy, or any kind of liquor you like) and/or dust with powdered sugar (confectioner's sugar) to finish. You can serve it with whipped cream if desired.

You can either serve immediately or chill in the fridge before serving! You can also keep in the freezer for a week :D

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_25.html
---------------------------------

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Gwiyomi Song (귀요미송) / Cutie Song Lyrics キヨミソング 歌詞 日本語

A cute Korean song by Hari (하리)!

This video is not related to cooking, so it is unlisted (those who know the link can watch). hehe

韓国やタイで流行ってるキヨミソングをやってみました♪
料理動画と関係ないので限定公開ですがw



Korean (韓国語)
Romanization (ローマ字)
Japanese (日本語)
English (英語)

한눈 팔지마 누가 뭐래도 내꺼 (내꺼)
hannun paljima nuga mworaedo naekkeo (naekkeo)
誰も見ないで　あなたは私の（私の）
Don’t look at other girls
No matter what they say
You’re mine (You’re mine)

다른 여자랑 말도 섞지마 난 니꺼 (난 니꺼)
dareun yeojarang maldo seokkjima nan nikkeo (nan nikkeo)
誰とも話さないで　私はあなたの（あなたの）
Don’t even talk to other girls
I’m yours (I’m yours)

새끼 손가락 걸고 꼭 약속해줘요
saekki songarak geolgo kkok yaksokhaejwoyo
指切りゲンマンで　約束してね
Please pinky promise me

절대 나 혼자 내버려 두지 않기로
jeoldae na honja naebeoryeo duji ankiro
絶対私を一人にしないで
That you’ll never leave me alone

1더하기1은 귀요미
ildeohagi ileun gwiyomi
1 + 1 = 可愛い
1 + 1 = Gwiyomi

2더하기2는 귀요미
ideohagi ineun gwiyomi
2 + 2 = 可愛い
2 + 2 = Gwiyomi

3더하기3은 귀요미 귀귀 귀요미 귀귀 귀요미
samdeohagi sameun gwiyomi gwigwi gwiyomi gwigwi gwiyomi
3 + 3 = 可愛い 可愛い 可愛い
3 + 3 = Gwiyomi Gwiyomi Gwiyomi

4더하기4도 귀요미
sadeohagi sado gwiyomi
4 + 4 も可愛い
4 + 4 = Gwiyomi too

5더하기5도 귀요미
odeohagi odo gwiyomi
5 + 5 も可愛い
5 + 5 = Gwiyomi too

6더하기6은 쪽쪽쪽쪽쪽쪽 귀요미 난 귀요미
yukdeohagi yugeun jjokjjokjjokjjokjjokjjok gwiyomi nan gwiyomi
6 + 6 = チュチュチュチュチュッ チュ 可愛い 私は可愛い
6 + 6 = chu chu chu chu chu chu Gwiyomi I’m Gwiyomi

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How to Make Simmered Bonito Chunks and Shiitake Mushrooms - Video Recipe

Very simple yet delicious side dish idea for rice! No wonder a perfect dish for bento lunch box :)


http://www.youtube.com/watch?v=17HfPGInk5s

If you wonder how it tastes, it tastes like teriyaki!

Worth to try it out!!!



---------------------------------
Simmered Bonito Chunks and Shiitake Mushrooms

Difficulty: Very Easy
Time: 45min
Number of servings: 4

Ingredients:
250g (8.8oz.) Katsuo (bonito)
6 Shiitake mushrooms
A
* 3 tbsp. soy sauce
* 3 tbsp. sake (or white wine)
* 2 tbsp. sugar
* 1 tbsp. grated ginger
* 100ml water

Directions:
1. Cut bonito into an inch chunks. Remove stems, lightly rinse and dry with paper towels.
2. Put A in a pot. Place the bonito and Shiitake mushrooms. Cover with Otoshi Buta (drop-lid) and cook on medium for 5 minutes.
3. Stop the heat, toss to coat the liquid evenly, then leave to cool to absorb the flavours for about 30 minutes. (If you simmer too much, the fish will lose its flavor.)
4. Strain, then put the liquid back in the pot, and simmer on medium until the liquid is reduced to a thick glaze. (It can easily burn at the end, so please watch out.)
5. Put bonito and Shiitake back in the pot, simmer on medium, and toss to coat the glaze evenly.

Tuna (Maguro) or even chicken is good, too :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_21.html
---------------------------------

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How to Make Pom Pom Purin Bento Lunch Box - Video Recipe

This video will show you how to make Pom Pom Purin Bento (Lunch Box).


http://www.youtube.com/watch?v=k6vQO7OouME

Throughout this tutorial, I hope you learn how to arrange the dishes in a bento box.



The Nori Punch I used in this tutorial came with this Sanrio Characters Bento Book.
動画で使ったのりパンチは「はじめてでもかんたんかわいい!サンリオキャラ弁当BO­OK (学研ムック) 」の付録です☆

【送料無料】はじめてでもかんたん＆かわいい！サンリオキャラ弁当BOOK [ 稲熊由夏 ] 価格：1,049円（税込、送料込）

BTW, 4/16 is Purin's birthday :)

---------------------------------
Pom Pom Purin Bento Lunch Box

Difficulty: Medium
Time: 60min (depending on your patience)
Number of servings: N/A

Ingredients:
((Stir-Fried Cabbage Neapolitan))
http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms))
http://www.youtube.com/watch?v=17HfPGInk5s
((Atsuyaki Tamago Rolled Omelette Pudding))
1 egg
a pinch of salt & sugar
cooking oil
sausage
spaghetti pasta
mayonnaise
((Purin‪ Onigiri Rice Ball))‬
‪cooked white Japanese rice‬
leftover Atsuyaki Tamago
a pinch of salt
Simmered Shiitake Mushroom
spaghetti pasta
nori sheet
‪((Others))‬
tomato
‪cooked broccoli‬
‪lettuce‬

Directions:
((Stir-Fried Cabbage Neapolitan))
http://www.youtube.com/watch?v=yr_WKlZ8VMw
((Simmered Bonito Chunks and Shiitake Mushrooms))
http://www.youtube.com/watch?v=17HfPGInk5s
((Atsuyaki Tamago Rolled Omelette Pudding))
1. ‪Beat ‬1‪ egg in a bowl and season with a pinch of salt & sugar.‬ ‪Heat cooking oil in a Tamagoyaki Nabe (rectangular omelet pan) on low heat, pour the egg mixture in the pan and spread over the surface.‬ ‪Cook it until half done‬,‪ then ‬roll ‪up the egg.‬ W‪rap in plastic ‬wrap ‪and leave to cool to keep its shape.‬ In the same pan, cook round slices of sausage.
3. Cut the egg into 3 pieces. Cut them out into cone shapes.
4. Attach the sausage on top of the egg with a bit of spaghetti pasta. (pasta will absorb moisture and gets soft after few hours, so you can eat it by lunchtime!)
5. Garnish with mayonnaise like whipped cream if you like!
((Purin‪ Rice Ball))‬
1. Mince the leftover Rolled Omelette.
2. Put steamed rice in a bowl, add the minced egg, and mix a pinch of salt to taste.
3. Use plastic wrap and form the rice to make the face and the ears of Purin.
4. Attach the Simmered Shiitake Mushroom on Purin's head with a bit of spaghetti pasta. (pasta will absorb moisture and gets soft after few hours, so you can eat it by lunchtime!)
5. ‪Use Nori Punch to cut out the ‬face parts‪ (you can also use scissors)‬. Then attach them with tweezers.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/blog-post_17.html
---------------------------------

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How to Make HARIBO Cola Jelly / Jello from Gummies - Video Recipe

Did you know you can make jelly from gummies?!


http://www.youtube.com/watch?v=VRHdt9s4YWY

Very EASY and refreshing sweet treat :)



---------------------------------
HARIBO Cola Jelly / Jello from Gummies

Difficulty: Very Easy
Time: 2hrs (incl. cooling time)
Number of servings: 4 small pudding cups

Ingredients:
100g (3.5oz.) gummies of your choice
1cup (250ml) water

Directions:
1. Chop the gummies into small pieces.
2. Put water and chopped gummies in a saucepan. Put on low heat (do not boil), stir constantly until they melt.
3. Pour the mixture into pudding cups or containers of your choice and let them firm up in the fridge for 2-3hrs.

Lightly coat the pudding cups with cooking oil in order to remove the jelly successfully OR it will stick in the cups (you can eat from the cup).

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/04/blog-post_15.html
---------------------------------

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How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream 北海道牛奶蛋糕 - Video Recipe

Moist and fluffy cupcakes with custard whipped cream filling.

http://www.youtube.com/watch?v=zgWKARYqOnE

I received a lot of requests for Hokkaido Chiffon Cupcakes (北海道牛奶蛋糕). However it is NOT a Japanese sweet. LOL

I don't know why it is named Hokkaido (sounds like a Japanese sweet)! haha



Anyhow, I asked my viewers and they showed me the pictures and the websites, then I finally got an idea that these are chiffon cupcakes with custard whipped cream filling.

Based on that info, I created this recipe. Sorry if this is not what you want… BUT my opinion is… AMAZINGLY DELICIOUS XD My darling said I can sell these cupcakes. LOL Well… I think I'm gonna make this again!!!

---------------------------------

How to Make Hokkaido Chiffon Cupcakes with Vanilla Custard Whipped Cream

Difficulty: Unexpectedly Easy
Time: 2-3hrs (incl. cooling time)

Number of servings:
8-10 (5cm/2inch) muffin cups
12-14 (5cm/2inch) cupcake cups

Necessary Equipment:
electric mixer

Ingredients:
((Egg Yolk Batter))
3 egg yolks
20g (0.7oz.) granulated sugar
40ml cooking oil
40ml milk
60g (2.1oz.) cake flour
((Meringue))
3 egg whites
40g (1.4oz.) granulated sugar
((Vanilla Custard Cream))
1 tbsp. cake flour
1 tbsp. corn starch
40g (1.4oz.) granulated sugar
200ml milk
2 egg yolks
15g (0.5oz.) butter
a few drops of vanilla extract
((Whipped Cream))
100ml heavy whipping cream (fresh cream) *chilled
1 tbsp. granulated sugar
((Finish))
powdered sugar (confectioner's sugar)

Directions:
((Preparation))
Separate the eggs and place the whites in a large bowl. Let your egg whites sit in the refrigerator to keep them cold until you are ready to use them (which makes them easier to whip).
((Egg Yolk Batter))
In a bowl, place egg yolks and sugar. Beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.
((Meringue))
In a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
((Combine and Bake))
Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula. Preheat the oven to 170C (338F). Spoon the mixture into the cups up to 70% full. Bake muffin cups for 20-25 minutes. Bake cupcake cups for 15-20 minutes. When they are done, place them on a wire rack and leave to cool.
((Vanilla Custard Cream))
Place flour, corn starch, and granulated sugar in a bowl, then mix well with a whisk. Add a bit of milk and mix well. Then add the rest and mix well again. Add egg yolks and mix well. Strain the mixture with a strainer and transfer to a saucepan. Add butter, put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract to finish. Leave to cool or put in the fridge to cool completely.
((Whipped Cream))
Combine fresh cream and granulated in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
((Finish))
Add the Whipped Cream into the Vanilla Custard Cream 1/3 at a time and mix well with a whisk. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the chiffon cupcakes and dust with powdered sugar.

You can either serve immediately or chill in the fridge before serving!

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2013/04/blog-post.html
---------------------------------

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http://www.youtube.com/ochikeron

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